Spicy and Sweet Stir-Fried Baby Octopus (Jjukkumi Bokkeum)
Spicy and Sweet Stir-Fried Baby Octopus (Jjukkumi Bokkeum)
Delicious Jjukkumi Bokkeum Recipe Using Frozen Baby Octopus
Experience the irresistible combination of spicy, savory flavors and chewy texture with this Jjukkumi Bokkeum (stir-fried baby octopus) recipe. We’ll show you how to prepare frozen baby octopus to be firm and free of any fishy odor, then quickly stir-fry it in a rich, spicy sauce. Perfect as a side dish or a delightful appetizer!
Main Ingredients- 600g frozen baby octopus
- 1/2 stalk green onion
- 1/2 onion
- 2 Korean green chilies (cheongyang peppers)
- A little sesame oil (for finishing)
- A little toasted sesame seeds (for finishing)
Spicy Sauce- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp corn syrup or oligosaccharide
- 2 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp corn syrup or oligosaccharide
- 2 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
Thaw the frozen baby octopus completely in cold water. Once thawed, rinse them thoroughly under running cold water. Use a sharp knife to make a small cut on the head, then carefully remove all the innards. Also, remove the eyes and the hard beak located at the base of the tentacles. Make sure to clean the suckers on the tentacles, as they can hold debris.
Step 2
Sprinkle 2-3 tablespoons of flour and 1 tablespoon of coarse salt over the cleaned baby octopus. Gently rub them together for 1-2 minutes, like you’re washing them, until they become slightly firm. This step is crucial for removing any fishy smell and achieving a delightfully chewy texture. Rinse thoroughly with cold water afterward.
Step 3
Bring a pot of water to a boil. Add 1 tablespoon of ginger wine (or cheongju/rice wine) to the boiling water. Carefully add the prepared baby octopus and blanch for just 30-40 seconds. Be careful not to overcook, as this can make the octopus tough.
Step 4
Immediately after blanching, transfer the baby octopus to a bowl of ice-cold water. This shocking method helps to firm up the texture, making them perfectly chewy. Once cooled, drain them well to remove excess water before cooking.
Step 5
Prepare the vegetables. Cut the green onion in half lengthwise and then into 5cm pieces. Slice the onion into thick strips. Cut the Korean green chilies diagonally into thin slices. If you prefer more heat, feel free to add an extra chili.
Step 6
Time to make the delicious sauce! In a bowl, combine gochujang (2 Tbsp), gochugaru (3 Tbsp), soy sauce (2 Tbsp), brown sugar (1 Tbsp), corn syrup (1 Tbsp), cooking wine (2 Tbsp), minced garlic (1 Tbsp), and a pinch of black pepper. Stir everything together until the sugar is dissolved to create your flavorful sauce.
Step 7
Now, let’s stir-fry! Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the sliced green onions first and stir-fry until they become fragrant and slightly softened. Then, add the sliced onions and continue to cook until they turn translucent.
Step 8
Once the vegetables are nicely softened, add the prepared spicy sauce to the pan. Stir well to combine the sauce with the vegetables and cook for about 1 minute, ensuring the sauce doesn’t burn. Adjust the heat as needed.
Step 9
When the sauce and vegetables are well blended, add the drained, blanched baby octopus to the pan. Increase the heat to high and stir-fry quickly. Cooking over high heat prevents the octopus from releasing too much water and keeps its chewy texture.
Step 10
Once the baby octopus is evenly coated and cooked through, add the sliced Korean green chilies. Stir-fry for another minute. Finish by drizzling a little sesame oil and sprinkling some toasted sesame seeds for a glossy finish and extra flavor.
Step 11
Serve immediately over steamed rice for a delicious Jjukkumi Bokkeum rice bowl, or pair it with a cold beer for a fantastic appetizer. Enjoy the wonderfully chewy texture and the vibrant, spicy-sweet flavor!
